Course Objectives
Postgraduate Certificate in Food Science
The objectives of the course are to:
- Provide students with a more advanced knowledge of food chemistry, microbiology, food processing and food quality and safety;
- Introduce students to industrial applications of food science and technology and the commercial outcomes;
- Increase the awareness of emerging technologies and the relevance of this to the future food industry;
Postgraduate Diploma in Food Science
The objectives of the course are to:
- Provide students with a sound foundation in food science, microbiology, quality and technology.
- Introduce students to industrial applications of food science and technology and the commercial outcomes.
- Broaden the understanding of the role of products as food and for use as food ingredients.
- Increase the understanding of the specialised disciplines of food science, emerging technologies and the relevance of this to the future food industry.
Master of Food Science
The objectives of the revised course are to:
- Enable students to explore the interdisciplinary nature of agriculture, food and fibre production, and food science at an advanced level.
- Provide students with a sound foundation in food chemistry, microbiology, quality and processing;
- Introduce the student to advanced research topics and the practical application of these topics within the discipline of food science;
- Develop competence in the design, conduct and analysis of experimental work;
- Develop students’ research skills in an aspect of food science and related technologies;
- Introduce students to industrial applications of food science and technology and the commercial outcomes;
- Increase the understanding of the specialised disciplines of food science, emerging technologies and the relevance of this to the future food industry;
- Develop a critical understanding of the economic, social and ethical factors related to food production in Australia and globally;
Graduates will be well prepared to play key roles in research divisions within food companies and associated organisations, as well as in managing food production cross the entire food supply chain.